Get recipe: http://bit.ly/1wQbPtL
What Is Garlic Confit?
The term confit is used to describe anything that has been cooked slowly into a rich, succulent texture. To confit garlic, the cloves are very gently poached in oil, transforming them into the most delicate, sweet and tender morsels. A dream!
The confit cloves can be used to flavor soups, sandwiches [http://bit.ly/1tJBsrF], sauces, pastas, vinaigrettes, or marinades — or in these super-easy garlic mashed potatoes [http://bit.ly/13OAJ21]. For a quick but sublime nibble, spread them on a crusty slice of bread — the most delicious garlic spread you’ll ever taste.
Olive oil is my preferred oil to confit garlic, but of course you can use others. I like to use extra virgin olive oil: since the temperature of the oil doesn’t get too high, its natural flavor is preserved and then slowly imbued with the delicate garlic flavor as the cloves cook.
Bonus: After Making Your Confit, You’ll Also End Up With Garlic-Infused Oil!
And the confited garlic is not the only thing that will add zing to your recipes. Every drop of the infused oil will, too. Use the garlic olive oil in salad dressings and marinades, drizzle it on veggies, or dip some bread in it.
Whichever way you use your garlic confit, you’ll be astounded by its subtle yet rich flavor. I can only hope that it’ll become a favorite pantry item in your household too.
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